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Tagliatelle Spring Greens

by Lindsay Law (follow)
Easy (2874)      Vegetarian (1517)      Quick (1387)      Pasta (281)      Italian (218)     
I'm continuing in my efforts to strike up a love affair with capers. This time it's using them, along with mustard, to pep up a creamy pasta sauce. Don't skimp on the nutmeg, it adds an extra dimension of flavour that's well worth it.

Tagliatelle, spring greens, mascarpone, mustard

Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Makes: 4 servings

500g pack spring greens
250g tagliatelle (fresh or dried)
250g tub mascarpone
1tbsp wholegrain mustard
2 tbsp capers
1/2 tsp ground nutmeg

Tagliatelle, spring greens, whole-grain mustard, mascarpone, capers

Shred the spring greens using the following method: remove the thick stalks, roll up a few leaves at a time, and cut in fine pieces. When unrolled, you will have lovely long strips of greens to go with the pasta.

Tagliatelle, spring greens, whole-grain mustard, mascarpone, capers

Tagliatelle, spring greens, whole-grain mustard, mascarpone, capers

Bring a large pan of water to boil.
Cook the greens in the boiling water for 4-5 minutes. Remove with a slotted spoon and set aside.

Tagliatelle, spring greens, whole-grain mustard, mascarpone, capers

Spring Greens

Cook the pasta, in the same water, for the length of time specified by the packet.
Drain the pasta, but make sure to reserve a little bit of the liquid in the pan.
Drain the capers and chop them finely.


Add the mascarpone, mustard, chopped capers, and nutmeg and heat for a minute or two.


Season to taste with salt and pepper, then stir in the tagliatelle and the greens.

I like this Recipe - 7
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